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Overnight Egg Casserole Recipe
Ingredients:
4 cups frozen shredded Southwestern-style hash brown potatoes....thawed
1 cup cubed fully cooked ham
1 can (4 ounces) chopped green chiles
1/2 cup shredded Monterey Jack Cheese
1/2 cup shredded cheddar cheese
6 eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
Salsa.....optional
Directions:
In a greased 8 inch square baking dish, layer the hash browns, ham, chiles, and cheese.
In a large bowl, whisk the eggs, evaporated milk, and pepper.
Pour over the casserole. Cover and refrigerate.
Remove from the refrigerator 30 minutes before baking. Bake....uncovered...at 350 degrees for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with salsa, if desired. Yields 9 servings.
Enjoy
Views: 143
Comment
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Comment by Richard Fuller - SB Spice Co on June 24, 2010 at 8:52am -
I was looking for something like this for the next time the family descends on us. Thanks Mike!
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Comment by Kirk Leins on June 9, 2010 at 10:40am -
My mom makes an egg casserole a lot like this, even preps it the night before like you do Mike. I know hers has cottage cheese in it to make it creamy. And yes, I love it with salsa on top.
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Comment by Mike Brandt on June 7, 2010 at 6:31pm
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Maybe tomorrow as we have guestd coming from Minnesota. It truly is delicious!
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Comment by Tony Pinto on June 7, 2010 at 2:35pm -
What a fantastic time saver, Mike. Thanks for adding this! Would love to see a photo the next time you make this.
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